Template: SV-Beef: Difference between revisions

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(Created page with "<div class="wikitable-responsive"> {| class="wikitable" |- style="vertical-align:top;" !style="min-width: 40%;"|'''Cut of Beef''' !style="min-width: 30%;" colspan=2|'''Temp.''' !style="min-width: 30%;" colspan=2|'''Sous-vide Cooking Time''' |- style="vertical-align:top; text-align: center;" |'''Beef Brisket''' |'''(°C)''' |'''(°F)''' |'''Min.''' |'''Max.''' |- style="background: #e6e6fa;" |Beef, brisket (medium rare)||55°C||''131°F''||8-10 hours||24-30 hours |- s...")
 
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====Beef Sous-vide cooking times and temperatures====
The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.
<div class="wikitable-responsive">
<div class="wikitable-responsive">
{| class="wikitable"
{| class="wikitable"
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|'''Max.'''
|'''Max.'''
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, brisket]] (medium rare)||55°C||''131°F''||8-10 hours||24-30 hours
|[[Beef brisket]] (medium rare)||55°C||''131°F''||8-10 hours||24-30 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Beef, brisket]] (medium)||60C°||''140°F''||8-10 hours||24-30 hours
|Beef brisket (medium)||60C°||''140°F''||8-10 hours||24-30 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, brisket]] (medium well)||65°C||''150°F''||8-10 hours||24-30 hours
|Beef brisket (medium well)||65°C||''150°F''||8-10 hours||24-30 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Beef, brisket]] (well done)||70°C||''158F°''||8-10 hours||24-30 hours
|Beef brisket (well done)||70°C||''158F°''||8-10 hours||24-30 hours
|}
|}
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</div>
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|'''Max.'''
|'''Max.'''
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, roasting cuts]] (medium rare)||55°C ||''131°F''||10 hours||24-28 hours
|[[Beef roasting cuts]] (medium rare)||55°C ||''131°F''||10 hours||24-28 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Beef, roasting cuts]] (medium)||60°C ||''140°F''||10 hours||24-28 hours
|Beef roasting cuts (medium)||60°C ||''140°F''||10 hours||24-28 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, roasting cuts]] (medium well)||65°C ||''150°F''||10 hours||24-28 hours
|Beef roasting cuts (medium well)||65°C ||''150°F''||10 hours||24-28 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Beef, roasting cuts]] (well done)||70°C ||''158°F''||10 hours||24-28 hours
|Beef roasting cuts (well done)||70°C ||''158°F''||10 hours||24-28 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef short ribs]] ''eg:spare ribs''||80°C||''176°F''||8-10 hours||24-30 hours
|[[Beef short ribs]] ''eg:spare ribs''||80°C||''176°F''||8-10 hours||24-30 hours
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|'''Min.'''
|'''Min.'''
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, fillet steak]] (rare)||49°C||''120°F''||2 hours||4 hours
|[[Beef fillet steak]] (rare)||49°C||''120°F''||2 hours||4 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Beef, fillet steak]] (medium rare)||55°C ||''131°F''||2 hours||4 hours
|Beef fillet steak (medium rare)||55°C ||''131°F''||2 hours||4 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, fillet steak]] (medium)||60°C ||''140°F''||2 hours||4 hours
|Beef fillet steak (medium)||60°C ||''140°F''||2 hours||4 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Beef, fillet steak]] (medium well)||65°C ||''150°F''||2 hours||4 hours
|Beef fillet steak (medium well)||65°C ||''150°F''||2 hours||4 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, fillet steak]] (well done)||70°C ||''158°F''||2 hours||4 hours
|Beef fillet steak (well done)||70°C ||''158°F''||2 hours||4 hours
|}
|}
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|'''Max.'''
|'''Max.'''
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, rump steak]], (rare)||49°C||''120°F''||1 hour||4 hours
|[[Beef rump steak]], (rare)||49°C||''120°F''||1 hour||4 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Beef, rump steak]] (medium rare)||55°C ||''131°F''||1 hour||4 hours
|Beef rump steak (medium rare)||55°C ||''131°F''||1 hour||4 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, rump steak]] (medium)||60°C ||''140°F''||1 hour||4 hours
|Beef rump steak (medium)||60°C ||''140°F''||1 hour||4 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Beef, rump steak]] (medium well)||65°C ||''150°F''||1 hour||4 hours
|Beef rump steak (medium well)||65°C ||''150°F''||1 hour||4 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, rump steak]] (well done)||70°C ||''158°F''||1 hour||4 hours
|Beef rump steak (well done)||70°C ||''158°F''||1 hour||4 hours
|}
|}
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</div>
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|'''Max.'''
|'''Max.'''
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, Rib-eye steak]], (rare)||49°C||''120°F''||2 hours||4.5 hours
|[[Beef Rib-eye steak]], (rare)||49°C||''120°F''||2 hours||4.5 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Beef, Rib-eye steak]] (medium rare)||55°C ||''131°F''||2 hours||4.5 hours
|Beef Rib-eye steak (medium rare)||55°C ||''131°F''||2 hours||4.5 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, Rib-eye steak]] (medium)||60°C ||''140°F''||2 hours||4.5 hours
|Beef Rib-eye steak (medium)||60°C ||''140°F''||2 hours||4.5 hours
|- style="background: #f8f2d7;"
|- style="background: #f8f2d7;"
|[[Beef, Rib-eye steak]] (medium well)||65°C ||''150°F''||2 hours||4.5 hours
|Beef Rib-eye steak (medium well)||65°C ||''150°F''||2 hours||4.5 hours
|- style="background: #e6e6fa;"
|- style="background: #e6e6fa;"
|[[Beef, Rib-eye steak]] (well done)||70°C ||''158°F''||2 hours||4.5 hours
|Beef Rib-eye steak (well done)||70°C ||''158°F''||2 hours||4.5 hours
|}
|}
</div>
</div>

Latest revision as of 09:07, 18 September 2024

Beef Sous-vide cooking times and temperatures

The information in the tables below are suitable for Beef Cattle, Grass-fed Beef, Veal, Kobe, Wagyu and Angus Beef.

Cut of Beef Temp. Sous-vide Cooking Time
Beef Brisket (°C) (°F) Min. Max.
Beef brisket (medium rare) 55°C 131°F 8-10 hours 24-30 hours
Beef brisket (medium) 60C° 140°F 8-10 hours 24-30 hours
Beef brisket (medium well) 65°C 150°F 8-10 hours 24-30 hours
Beef brisket (well done) 70°C 158F° 8-10 hours 24-30 hours
Cut of Beef Temp. Sous-vide Cooking Time
Roasting Joints (°C) (°F) Min. Max.
Beef roasting cuts (medium rare) 55°C 131°F 10 hours 24-28 hours
Beef roasting cuts (medium) 60°C 140°F 10 hours 24-28 hours
Beef roasting cuts (medium well) 65°C 150°F 10 hours 24-28 hours
Beef roasting cuts (well done) 70°C 158°F 10 hours 24-28 hours
Beef short ribs eg:spare ribs 80°C 176°F 8-10 hours 24-30 hours
Beef, silverside joint (medium - ‡) 62°C 144°F 8 hours 10 hours
Cut of Beef Temp. Sous-vide Cooking Time
Fillet Steak (°C) (°F) Min.
Beef fillet steak (rare) 49°C 120°F 2 hours 4 hours
Beef fillet steak (medium rare) 55°C 131°F 2 hours 4 hours
Beef fillet steak (medium) 60°C 140°F 2 hours 4 hours
Beef fillet steak (medium well) 65°C 150°F 2 hours 4 hours
Beef fillet steak (well done) 70°C 158°F 2 hours 4 hours
Cut of Beef Temp. Sous-vide Cooking Time
Rump Steak (°C) (°F) Min. Max.
Beef rump steak, (rare) 49°C 120°F 1 hour 4 hours
Beef rump steak (medium rare) 55°C 131°F 1 hour 4 hours
Beef rump steak (medium) 60°C 140°F 1 hour 4 hours
Beef rump steak (medium well) 65°C 150°F 1 hour 4 hours
Beef rump steak (well done) 70°C 158°F 1 hour 4 hours
Beef Offal Temp. Sous-vide Cooking Time
Beef Liver (°C) (°F) Min. Max.
Beef liver *(medium-rare) 58°C 136°F 60 minutes 120 minutes
Beef liver *(pink) 62°C 144°F 60 minutes 120 minutes
Beef liver *(medium) 65°C 149°F 60 minutes 120 minutes
Veal (Calves) liver *(medium-rare) 58°C 136°F 90 minutes 120 minutes
Veal (calves) liver *(pink) 62°C 144°F 90 minutes 120 minutes
Veal (calves) liver *(medium) 65°C 149°F 90 minutes 120 minutes
Beef Kidney (°C) (°F) Min. Max.
Beef Kidney (pink) 56°C 133°F 60 minutes 120 minutes
Beef Kidney (medium) 60°C 140°F 60 minutes 120 minutes
Cut of Beef Temp. Sous-vide Cooking Time
Rib-eye Steak (°C) (°F) Min. Max.
Beef Rib-eye steak, (rare) 49°C 120°F 2 hours 4.5 hours
Beef Rib-eye steak (medium rare) 55°C 131°F 2 hours 4.5 hours
Beef Rib-eye steak (medium) 60°C 140°F 2 hours 4.5 hours
Beef Rib-eye steak (medium well) 65°C 150°F 2 hours 4.5 hours
Beef Rib-eye steak (well done) 70°C 158°F 2 hours 4.5 hours
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